| 1 | Pan Fried Potato Gnocchi With Lemon | Serves 4 | Prep Time: 20 mins, Cook Time: 10 mins | 1 Batch Potato Gnocchi or Sausage Stuffed Potato Gnocchi, 3 Tablespoons Butter, 3 Tablespoons Olive Oil. Sauce: 4 Tablespoons Butter, Juice of 1 Lemon, 1 Teaspoon Lemon Zest, 4 Fresh Sage Leaves. To S | Place the oil and butter into a large frying pan and heat over medium heat until bubbly. Add a batch of gnocchi to the pan and let cook without touching until the bottom is golden brown, about 3 to 4 |  |
| 2 | Salami & Cheese Easter Frittata | Serves 6 | Prep Time: 15 mins, Cook Time: 35 mins | 2 Tablespoons Olive Oil, 1/2 Cup Breadcrumbs, 1 Cup Heavy Cream, 1 Cup Milk, 3 Large Eggs, 2 Large Egg Yolks, Black Pepper, 1/2 Teaspoon Dried Oregano, 1 Cup Salami (See Notes Above), 1 1/2 Cups Grated Provolone Cheese (See Notes Above) | Preheat oven to 350 degrees F. Rub the oil over the bottom of a 9 inch pie pan, then add breadcrumbs and rate the pan to lightly coat the bottom and sides with the crumbs. In a large bowl, use an electric hand mixer to beat together the cream, milk, eggs, egg yolks, pepper, and oregano until smooth and cream. Stir in the salami and cheese to mix well. Pour the custard mixture into the prepared pie pan, and bake about 35 to 40 minutes, or until the frittata is just set in the center. |  |
| 3 | Italian Confetti Salad | Serves 4 - 6 | Prep Time: 20 mins + 2 hrs rising time | 1 Head Romaine Lettuce, Cut Into Thin Strips, 1/3 Head Red Cabbage (or Radicchio), Cut Into Thin Strips, 5 Green Onions, Chopped, 1/2 Cup Sweet Peppers, Cored, Seeded And Cut Into Thin Strips, 1 Small Jar Marinated Artichoke Hearts, Drained, 5 Oil Packed Sun-dried Tomatoes, Cut Into Slivers, 1 (14 Ounce) Can Chickpeas, Drained & Rinsed, 4 Ounces Young Pecorino or Provolone Dolce Cheese, Cut Into Small Dice, 4 Ounces Of Italian Salami, Cut Into Thin Strips. Dressing: 3 Tablespoons Red Wine Vinegar, Salt & Pepper, 1 Teaspoon Dijon Mustard, 1/3 Cup Extra Virgin Olive Oil, 1 Teaspoon Dried Italian Seasoning | Place the lettuce, cabbage, onion, peppers, artichokes, sun-dried tomatoes, chickpeas, cheese, and salami in a large serving bowl. In a separate small bowl, whisk together the dressing ingredients, then pour over the salad. Toss the salad and serve immediately. |  |
| 4 | Roast Chicken Thighs with Olives, Tomatoes, & Potatoes | Serves 4 | Prep Time: 10 mins, Cook Time: 1 hr | 8 Bone In Chicken Thighs, Trimmed, 5 Tablespoons Olive Oil, Divided, 1 Teaspoon Dried Oregano, 1 Pint Ripe Cherry Tomatoes, Halved, 1/2 Cup Pitted Flavorful Olives (See Notes Above), Sea Salt & Black Pepper, 2 Large Potatoes, Peeled & Cut Into 1-inch Dice, 3 Sprigs Fresh Rosemary | Preheat oven to 375 degrees F. Toss the diced potatoes with 3 tablespoons of oil and season with salt and pepper. Arrange the potatoes across the bottom of a large roasting pan, then place the thighs on top. Scatter the olives and tomatoes around the thighs, then dust the thigh with the oregano, salt, and pepper. Drizzle the remains 2 tablespoons of oil over the casserole dish, and arrange the rosemary sprigs on top. Roast for about 40 minutes, stirring the ingredients once or twice as it cooks. (A thermometer should reach 165 degrees F. when inserted into the thickest part of the thigh). Transfer the thighs to a platter, then return the vegetables to the oven, and roast until the potatoes are golden brown, about 10 minutes more. Arrange the thighs on a platter, spooning the potatoes alongside. Spoon the olive and tomato mixture on top of the thighs and serve immediately. |  |
| 5 | Bacon Wrapped Artichoke Hearts | Serves 6-8 | Prep Time: 5 mins, Cook Time: 4 mins | 2 Cans Artichoke Hearts, Drained Well, 8 Slices Bacon, Halved, Thinly Sliced Pecorino Romano Cheese, Black Pepper, Oil For Frying, Toothpicks | Place each artichoke heart at the end of one piece of the bacon, and wedge a small piece of the cheese on each side of the artichoke. Sprinkle with pepper, roll tightly in the bacon, and secure with a toothpick. Finish wrapping the remaining artichokes in bacon. Pour oil in a saucepan to a depth of 2 inches, and heat over medium high heat until a fry thermometer reads 350 degrees F. Fry the artichokes until golden brown and crispy, about 3 to 4 minutes. Alternatively, preheat oven to 400 degrees F. and arrange the artichokes evenly spaced on a foil lined baking sheet. Bake for 8 minutes, then turn the artichokes over, and cook until the bacon is brown and crisp, about another 5 minutes. |  |
| 6 | Baked Pasta With Butternut Squash & Ricotta Cheese Pockets | Serves 8 - 10 | Prep Time: 15 mins, Cook Time: 1 hr 10 mins | 1 Medium Butternut Squash, Peeled, Seeded, & Cut Into 1-inch Pieces, 6 Tablespoons Olive Oil, Divided, Salt & Pepper, 4 Ounces, Pancetta, Finely Chopped, 2 Garlic Cloves, Minced, 2 (14 Ounce) Can Chopped Tomatoes, 3 Tablespoons Chopped Basil, 1 Cup Chicken Broth. For The Ricotta Pockets: 1 Cup Ricotta Cheese, 3/4 Cup Grated Parmesan Cheese, Divided, 1 Cup Shredded Mozzarella, Divided, 2 Teaspoons Chopped Parsley, 1 Pound Package Penne Pasta, 8 Fresh Sage Leaves | Preheat oven to 375 degrees F. Toss the diced squash in 3 tablespoons of oil and season with salt and pepper. Spread the squash over a foil lined baking sheet and roast for about 20 minutes, or until tender when pierced with a fork. Heat the remaining oil in a pot, and once it is hot, cook the pancetta over medium heat until it is no longer pink, about 5 to 7 minutes. Add the garlic and cook until fragrant, 1 o 2 minutes. Add the tomatoes, broth, basil, salt and pepper, then bring to a boil. Reduce heat to a simmer, and cook until sauce has thickened, about 15 minutes. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook the pasta for half the recommended cooking time, then drain. Place the pasta and roasted squash in an ovenproof casserole dish. Pour the sauce over the pasta, and stir to mix. In a small bowl, mix the ricotta, 1/2 cup Parmesan, and half the mozzarella along with the parsley. Use a spoon to make 8 indentations in the pasta and spoon in some of the ricotta mixture. Top the casserole with the remaining Parmesan and mozzarella. Sprinkle the casserole with the remaining mozzarella and Parmesan cheese, then arrange the sage leaves on top. Bake the pasta in the preheated 375 degree F. oven for 20 to 25 minutes or until the casserole is lightly browned and bubbly. |  |
| 7 | Limoncello Semifreddo | Serves 6 | Prep Time: 30 mins + freezing time, Cook Time: 10 mins | . Soaking Syrup: 1/2 Cup Sugar, 1/3 Cup Limoncello, 1/3 Cup Lemon Juice, Zest From 1 Lemon. Cream Mixture: 1 (325 Gram) Jar Lemon Curd, 1 (250 Gram) Package Cream Cheese, At Room Temperature, 1 (250 Gram) Package Mascarpone Cheese, At Room Temperature, 24 Lady Finger Cookis (Savoiardi). Lemon Syrup For Serving: 1/2 Cup Sugar, 1/2 Cup Water, Zest From 1 Lemon, 1/4 Cup Limoncello. Sweetened Whipped Cream: 1 Cup Heavy Whipping Cream, 1/3 Cup Powdered Sugar. For Serving: Zest From 1 Lemon | combine the sugar, limoncello, lemon juice, and lemon zest in a small saucepan and bring to a boil over medium heat. Cook for 5 minutes, then place the syrup in a bowl and refrigerate until needed. While the syrup is cooling, place the lemon curd, cream cheese, and mascarpone cheese in a bowl, and beat with an electric mixer until smooth. Line a 1-pound loaf pan (8 x 4 inches) with plastic wrap, allowing it to overhang the edges. Once the syrup has cooled, dip each of the lady fingers into the mixture, and line the base of the pan, trimming the cookies as needed to fit. Spoon half the cream mixture over the lady fingers, then repeat, finishing with a third layer of lady fingers. Wrap well with plastic wrap and foil, and freeze for a minimum of 6 hours or up to 3 days. place the sugar, water, zest, and limoncello into a small saucepan and bring to a boil. Reduce to a simmer, and continue to cook until thickened, about 5 minutes. Set the syrup aside until needed. Just before serving, beat the whipping cream with an electric hand mixer until soft peaks form, then beat in the powdered sugar. Remove the semifreddo from the freezer 30 minutes before serving. Cut the cake into 6 slices and spoon a dollop of the whipped cream on each. Drizzle each slice with some of the lemon syrup, then sprinkle with some of the lemon zest. Serve immediately. |  |
| 8 | Lighter Kale Caesar Salad | Serves 6-8 | Prep Time: 10 mins | 6 Cups Kale Leaves, Ribs Removed and Sliced Into 1-inch Wide Strips, 2 Head Romaine Lettuce Hearts, Cut Crosswise Into 1-inch Wide Strips, 1 Cup Whole Grain Croutons, Cut Into Coarse Pieces, 1/4 Cup Turkey Bacon Bits, 1/3 Cup Grated Parmesan Cheese, Divided, 2 Hard Boiled Eggs, Chopped. Dressing: 1/3 Cup Fat Free Greek Yogurt, 2 Anchovy Fillets (Or 1 Teaspoon Anchovy Paste), 1 Garlic Clove, Peeled, 3 Tablespoons Freshly Squeezed Lemon Juice, 2 Teaspoons Worcestershire Sauce, 1 Teaspoon Dijon Mustard, 3 Tablespoons Olive Oil, Salt & Pepper To Taste | Toss together the salad ingredients including half the grated parmesan in a large bowl. Place the dressing ingredients into a small bowl, and use a hand immersion blender to create a smooth emulsion. Toss the salad ingredients with half the dressing along with the remaining parmesan cheese until the leaves are well coated. Serve the salad, passing the remaining dressing at the table. |  |
| 9 | Focaccia With Caramelized Onions, Pear, & Gorgonzola Cheese | 13 x 9 Inch Flatbread | Prep Time: 20 mins + 1 1/2 Hour Rising, Cook Time: 50 mins | . Focaccia Dough: 5 Cups All-purpose Unbleached Flour, 2 Teaspoons Instant Active Dry Yeast, 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl), 1 Teaspoon Salt, 2+ Cups Warm Water. Topping: 4 Tablespoons Olive Oil, Divided, Plus Extra For Drizzling, 1 Large Onion, Thinly Sliced, 1 Teaspoon Sugar, 2 Bosc Pears, Peeled, Cored, And Chopped, 1/2 to 3/4 Cup Crumbled Gorgonzola Cheese, Coarse Sea Salt | Measure and assemble your flour, oil, salt, yeast, and water. Add everything but the water into a large bowl and stir. Add half the water and stir. Continue to add water until the dough begins to come together into a shaggy ball. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand. Knead for about 5 minutes, or until the dough is smooth and pliant. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside. Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled. Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.) Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature. Meanwhile, in a skillet, heat 2 tablespoons of the oil. Add the onion, cover and cook over medium low heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until lightly browned, 10 minutes, then set aside. In the same pan, add the remaining oil, and cook the pears over medium heat until tender, about 5 minutes, then set aside until needed. Lightly oil a 13 x 9 inch baking pan. Dump your risen dough into the pan punching it down to deflate it. Press the dough with your fingers to fit into the pan. Preheat the oven to 425 degrees F. Scatter the onions over the dough, then spoon the pear over the dough evenly. Drizzle about 1/4 of a cup of olive oil over the top of the dough, and sprinkle with a teaspoon of sea salt. Bake for about 15 minutes, then sprinkle the blue cheese over the dough. Cook an additional 7 to 10 minutes, or until golden brown and bubbly. |  |
| 10 | Meatball Minestrone Soup | Serves 6 | Prep Time: 20 mins, Cook Time: 35 - 40 mins | . Meatballs: 1 Cup Fresh Breadcrumbs, 1/3 Cup Milk, 1 Pound Ground Turkey Sausage, Remove Meat From Casings (See Notes Above), Salt & Pepper, 1 Egg, 2 Tablespoons Finely Chopped Parsley. Soup: 6 Tablespoons Olive Oil, Divided, 1 Small Onion, Finely Chopped, 3 Medium Carrots, Chopped, 2 Celery Stalks, Chopped, 1 Medium Zucchini, Chopped, 1 (3 Ounce) Can Tomato Paste, 1 (15 Ounce Can Chopped Tomatoes), 5 Cups Beef or Chicken Broth, 3 Cups Finely Chopped Kale or Swiss Chard, 1/4 Cup Chopped Fresh Parsley Leaves, 1 Teaspoon Dried Oregano, Salt & Pepper To Taste, 1 (15 Ounce) Can Pinto or Cannellini Beans, Drained, 1 1/2 Cups Small Dried Pasta (I Used Orecchiette). To Serve: Grated Pecorino Romano Cheese | Soak the breadcrumbs in the milk until soft, then squeeze out most of the milk. Place the breadcrumbs in a bowl along with the ground meat, salt, pepper, egg, and parsley. Use your fingers to blend the mixture together. Heat 3 tablespoons of the oil in a frying pan over medium heat. Roll the meat into 1 1/2 inch balls, and drop into the hot frying pan. Lightly brown the meatballs on all sides, then set aside until needed. In a large stockpot, heat the remaining oil over medium heat, and cook the onion, carrot, and celery for about 5 minutes, stirring often. Add the zucchini, tomato paste, chopped tomatoes, and chicken broth and bring to a boil. Reduce the heat to a simmer, and add the meatballs, kale, parsley, oregano, salt and pepper. Cook for 10 minutes until the meatballs have cooked through and the vegetables are tender. Add the pasta and beans, and continue to cook until the pasta is “al dente”. Serve hot, topped with a sprinkling of grated cheese. |  |
| 11 | Sausage Stuffed Potato Gnocchi With Marcella's Simple Tomato Sauce | Serves 4 | Prep Time: 30 mins, Cook Time: 1 hr 20 mins | 3 Medium Russet Potatoes (About 2 Pounds When Baked & Riced), 1 1/2 Cup All-purpose Flour (Plus Additional For Rolling), 1/2 Teaspoon Salt, 2 Egg Yolks. Sausage Filling: 2 Tablespoons Olive Oil, 1/2 Pound Mild Italian Sausage Links (Meat Removed From Casings), 1/2 Cup Chopped Onion, 2 Garlic Cloves, Minced, Salt & Pepper To Taste, 1/2 Cup Red Wine, 1 Egg Yolk, 1/2 Cup Grated Pecorino Romano Cheese. Tomato Sauce: 3 Cups Crushed Tomatoes, 5 Tablespoons Butter, 1 Onion, Peeled and Cut In Half, Salt To Taste. To Serve: Grated Pecorino Romano Cheese | Bake the potatoes (skin on) in a preheated 375 degrees F. oven until fork tender. While the potatoes are baking, make the sausage filling. Heat the oil in a frying pan over medium heat, and then break up the sausage meat into the pan. Cook until no longer pink, using two forks to break up the meat as it cooks. Add the onion and garlic, often stirring, until the onions are translucent, about 5 minutes. Add the red wine and cook until the wine has evaporated. Place the sausage mixture along with the salt, pepper, egg yolk, and cheese, into a food processor, and pulse until blended. Dump the mixture into a small bowl and refrigerate until needed. Once the potatoes have baked, cut the potatoes in half and allow to cool for 5 minutes. Scoop the flesh from the potatoes, and press through a potato ricer onto a clean counter or bread board. Spread the potatoes and allow to cool just until warm to the touch. Beat the egg yolks and pour over the riced potatoes. Sprinkle 1 cup of the flour and salt over the potatoes and use your fingers or a pastry scraper to work the flour gently into the potatoes. Use your fingers to gently knead to dough adding the additional 1/2 cup of flour as needed until the dough just comes together and is no longer sticky. Shape the dough into a log. Divide the dough into three pieces, and roll one piece into a log about 2 inches in diameter. Use your fingers to create an indentation down the center of the dough, being careful to leave some dough at the bottom, creating a canoe shape. Spoon the sausage filling into the indentation, and then bring up each side of the dough to cover. Pinch the dough to enclose the filling. Use a little flour and roll the log until it is about 1 to 1 1/2 inches thick being careful to keep the filling encased in the dough. Use a sharp knife, and cut the log into 1-inch thick slices, placing the cut gnocchi onto a lightly floured baking sheet. Continue to fill and shape the remaining gnocchi dough. Refrigerate gnocchi until needed, but no longer than 8 hours. To make the sauce, place the tomatoes, onion, and butter into a saucepan and bring to a boil. Reduce the heat to a simmer, and cook for 45 minutes. Remove the onion, and season the sauce with salt. Bring a large pot of lightly salted water to a boil. Cook the gnocchi right from the refrigerator until they float to the surface. Drain the gnocchi, and then return to the pot. Add half the sauce, and gently stir to coat. Serve the gnocchi in individual bowls topped with an extra scoop of sauce. Pass the grated cheese at the table. |  |
| 12 | Raspberry Orange Muffins | 9 Large or 12 Medium Muffins | Prep Time: 15 mins, Cook Time: 20 mins | 2 Cups White Spelt Flour (Oat Flour or All-purpose Flour Can Also Be Used), 2/3 Cup Organic Brown Sugar, 2 Teaspoons Baking Powder, 1/2 Teaspoon Baking Soda, Pinch of Salt, 2/3 Cup Fat Free Greek Yogurt, 1/3 Cup Light Olive Oil, 3 Teaspoons Grated Orange Zest, 1/3 Cup + 2 Tablespoons Freshly Squeezed Orange Juice, 1 Large Egg, 1 1/2 Cups Fresh or Frozen Raspberries (See Notes Above). Topping: 1/2 Teaspoon Orange Zest, 1/2 Cup Sugar | Preheat oven to 350 degrees F. and line a muffin tin with paper muffin liners. Stir together the flour, brown sugar, baking powder, baking soda, and salt in one bowl. In another bowl, whisk together the yogurt, olive oil, zest, orange juice, and egg until smooth. Pour the wet ingredients into the dry, and stir together just until mixed. Stir the raspberries into the batter, then spoon the batter evenly into the muffin cups. In a small bowl, rub the orange zest into the sugar until blended. Sprinkle the orange and sugar mixture over the muffins, then bake for 20 minutes or until a cake tester inserted into the center comes out clean. |  |
| 13 | BLT Flatbread | Serves 4 - 6 | Prep Time: 15 mins, Cook Time: 20 mins | 2 (5 Ounce) Balls Pizza Dough, 4 Tablespoons Olive Oil, 1/2 Teaspoon Dried Oregano, 1 1/2 Cups Shredded Mozzarella Cheese, 1 1/2 Cups Halved Cherry Tomatoes, 1/2 Cup Crispy Bacon Pieces, 1 1/2 Cups Fresh Arugula | Preheat oven to 425 degrees F. Use a rolling pin, and roll out each ball of dough on a lightly floured surface until it is about 1/8th of an inch thick. Place each oval of dough onto a parchment lined baking sheet. Mix the dried oregano into the olive oil and brush over the top of each flatbread. Divide the cheese between each flatbread covering the dough up to 1/2 inch of the edges. Scatter the tomato halves and bacon pieces over each flatbread. Bake the breads for about 20 minutes or until bubbly and light brown. Cool 5 to 7 minutes, then scatter the arugula over each flatbread. Cut the breads into small squares and serve warm. |  |
| 14 | Roasted Cauliflower With Lemon Parsley Dressing | Serves 4 - 6 | Prep Time: 10 mins, Cook Time: 30 mins | 1 Large Head of Cauliflower (About 2 Pounds), Trimmed & Cut Into Florets, 1/3 Cup Olive Oil, Divided, 1 Cup Fresh Parsley Leaves, 1 Clove Garlic, Peeled, 1 Anchovy (or 1/2 Teaspoon Anchovy Paste), 1/2 Teaspoon Capers, Drained, Sea Salt & Black Pepper, 2 Tablespoons Lemon Juice. To Serve: 1/2 Teaspoon Lemon Zest | Preheat oven to 400 degrees F. Toss the florets with 3 tablespoons olive oil, salt & pepper. Spread the florets onto a foil lined baking sheets and roast, tossing occasionally, until tender and golden brown, about 25 to 30 minutes. While the cauliflower is roasting, place the remaining olive oil, parsley, garlic, anchovy, capers, salt, pepper, and lemon juice in a blender or food processor. Pulse until the mixture is finely chopped but still has texture. When the cauliflower has finished roasting, toss with the dressing. Spoon the cauliflower into a serving bowl, top with lemon zest and serve. |  |
| 15 | Eggs In Purgatory With Spinach & Peppers | Serves 2 | | 2 Teaspoons Olive Oil, 1 Small Red Pepper, Cored & Thinly Sliced, 1 Small Yellow Pepper, Cored & Thinly Sliced, 2 Cloves Garlic, Peeled & Thinly Sliced, 3 Cups Crushed Tomatoes, 1/2 Teaspoon Chili Flakes, Salt & Pepper, 2 Cups | Preheat oven to 450 Degrees F. Arrange the spinach in the bottom of an oven-proof casserole dish to cover. In a frying pan, heat the olive oil over medium heat, then cook the pepper strips, stirring often, until the peppers have softened, about 7 minutes. Add the garlic and cook a minute or two until fragrant. Add the tomatoes, chili flakes, salt and pepper and cook for 8 minutes over medium low heat until bubbly. Spoon the tomato and pepper mixture over the spinach and make an indentation into the sauce. Gently spoon in one of the eggs. Continue to make three more indentations, spaced apart and spoon in the remaining cracked eggs. Bake 8 minutes, then sprinkle with the cheese. Continue to cook just until the whites are set, but the yolks are still very soft. Divide the mixture equally between two bowls, and serve with some crusty Italian bread to sop up the sauce. |  |
| 16 | Potato Gnocchi With Sausage, Mushroom Cream Sauce {Gnocchi alla Norcina} | Serves 4 - 6 | Prep Time: 20 mins, Cook Time: 1 hr 20 mins | . Gnocchi: 3 Medium to Large Potatoes (About 2 1/2 Pounds Riced), 1 1/2 Cups All-purpose Flour (Plus Extra For Rolling), 1/2 Teaspoon Salt, 2 Egg Yolks. Sauce: 4 Mild Sausage Links, 8 Ounces Fresh Mushrooms, Cleaned And Coarsely Chopped, 2 Cloves Garlic, Peeled & Minced, 2 Tablespoons Olive Oil, 1 Cup Dry White Wine, Salt & Pepper, Red Pepper Flakes (Optional), 1 1/2 Cups Heavy Cream. To Serve: Grated Pecorino Romano Cheese | Preheat oven to 375 degrees F. and place the potatoes on a baking sheet. Bake your potatoes in their skins until fork tender, about 45 minutes. Cut the potatoes in half, then place on a plate until they are cool enough to handle, about 5 minutes. Scoop out the potato flesh and press through a potato ricer into a bowl. Add the egg yolks, and slowly start adding the flour a little at a time, mixing gently with your hands and continue until you have created a soft workable dough. Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough. To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface. Cut into 1 inch pieces. Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use. Remove the sausage meat from the casings, and cook until no longer pink in a heavy saucepan over medium heat, breaking up the meat with a fork as it cooks, about 7 minutes. Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown, about 5 mintes. Add the garlic and cook another minute or two. Add white wine, and simmer uncovered a few minutes until the wine has reduced by half, about 5 minutes. Add cream and season with salt, red pepper flakes and black pepper to taste. Continue to cook over medium low heat until the sauce has thickened, about 10 minutes. To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. Drain, return to the pot and add half the sauce. Gently toss the gnocchi to coat with the sauce, then spoon the gnocchi into individual bowls. Serve the gnocchi, with an extra scoop of sauce on top. Pass the grated cheese at the table. |  |
| 17 | Orecchiette Pasta With Cauliflower & Sausage | Serves 4 - 6 | Prep Time: 10 mins, Cook Time: 30 mins | 1 Medium Head Of Cauliflower, Cut Into 1-inch Pieces, 1/4 Cup Olive Oil, 3 To 4 Spicy Sausage Links (About 12 Ounces), Meat Removed From The Casings, 3 Cloves Garlic, Thinly Sliced, 1 Cup Grated Pecorino Romano Cheese, Plus Additional For Serving, Cracked Black Pepper, 1/3 Cup Finely Chopped Parsley, 1 Pound Orecchiette Pasta (Or Other Small Shape) | Heat a large pasta pot of lightly salted water to a boil. Cook the cauliflower until tender crisp, about 5 to 7 minutes, then use a slotted spoon to remove the cauliflower from the water and place in a bowl until needed. In a large shallow pot, heat the oil over medium heat and break up the sausage meat into the pan. Cook the sausage using two forks to break it up into small pieces until no longer pink, about 5 minutes. Add the garlic and cook just until fragrant, about 2 minutes. Bring the pasta water to a boil again, and cook the orecchiette for half the recommended cooking time. Drain the pasta, reserving 3 cups of the pasta water. Place the pasta and cauliflower into the pot with the sausage along with the pasta water. Continue to cook over high heat, stirring often, until the pasta is “al dente”, and the water has almost been absorbed. Add the cheese, black pepper and parsley, and toss to mix well. Serve the pasta in individual bowls, passing additional cheese at the table. |  |
| 18 | Botticelli Foods Product Review | | | | |  |
| 19 | Roasted Hazelnut & Dark Chocolate Kiss Cookies {Perfect For Valentine's Day!} | 4 Dozen Cookies | Prep Time: 20 mins, Cook Time: 20 mins | 2 Cups All-purpose Flour, 1 Cup Lightly Roasted Finely Chopped Hazelnuts (See Notes Above), 1/2 Teaspoon Baking Powder, Dash of Salt, 2 Sticks, or 8 Ounces Unsalted Softened Butter, 1 Cup Powdered Sugar, 1 Egg Yolk, 1 Teaspoon Vanilla Extract, 3/4 Cup Finely Chopped Dark Chocolate (Or Mini Chocolate Chips). To Finish: Sifted Powdered Sugar | Preheat oven to 325 degrees F. and line two baking sheets with parchment paper. In one bowl, stir together the flour, chopped hazelnuts, baking powder and salt. In another bowl, use a hand mixer to beat the butter and powdered sugar until light and fluffy, then add the egg yolk and vanilla extract. Add the dry ingredient to the butter mixture, and beat on low speed just until mixed. Use a spoon to stir in the chocolate and stir until mixed. Roll the dough into 1-inch balls and place on prepared baking sheets at least 1-inch apart. Bake 18 to 20 minutes, or until light golden brown. Cool for 10 minutes, then roll in the powdered sugar. Cool completely, then roll in powdered sugar again, and store in an airtight container for up to 2 weeks. |  |
| 20 | Top 2015 Italian Food Forever Recipes | | | | |  |
| 21 | New Year's Lentil & Farro Salad With Roasted Sweet Potato & Brussels Sprouts | Serves 6 | Prep Time: 15 mins, Cook Time: 20 mins | 2 Medium Sweet Potatoes, Peeled & Cut Into 1-inch Dice, 3 Tablespoons Olive Oil, Salt & Pepper, 3/4 Pound Brussels Sprouts, Ends Trimmed & Thinly Sliced, 3/4 Cup Pomegranate Arils (Seeds), 1/2 Cup Chopped Sweet Onion, 1/2 Cup Lightly Toasted, Chopped Walnuts, 1 1/2 Cups Cooked Lentils, 1 1/2 Cups Cooked Farro. Dressing: Juice of Two Lemons, 1 Tablespoon Dijon Mustard, 1/2 Cup Olive Oil, Salt & Pepper To Taste | Preheat oven to 400 degrees F. Place the potatoes in a bowl, and toss the potatoes with the olive oil and season with salt and pepper. Lay the potatoes out onto a foil lined 13x9 inch baking sheet, and roast for about 15 to 20 minutes or until fork tender. Cool the potatoes to room temperature. In a large bowl, toss together the potatoes, sprouts, pomegranate seeds, onion, walnuts, lentils, and farro. In a small bowl, whisk together the dressing ingredients. Pour half the dressing over the salad and toss to coat. Taste, and add as much additional dressing as needed to suit your taste. Serve immediately or store covered in the refrigerated until needed. |  |
| 22 | Mostaccioli | Makes 4 Loaves | Prep Time: 30 mins, Cook Time: 35 mins | . Filling: 4 Cups Lightly Toasted Almonds, 1/2 Cup Honey, 250 Grams (8 Ounces) Dark Chocolate, Chopped, 1/2 Cup Unsweetened Cocoa Powder, 1 Teaspoon Vanilla Extract. Cookie Dough: 8 Cups All-purpose Flour, 1 1/2 Teaspoons Baking Powder, 1/2 Teaspoon Baking Soda, 2 Cups Liquid Honey, 4 Large Eggs, 2 Teaspoons Anisette Liqueur, 2 Teaspoons Almond Extract. Egg Wash: 1 Large Egg, 2 Tablespoons Water | Preheat the oven to 350 degrees F. Make the flour on a pastry board or the counter, add the baking powder, and soda and create a well in the center. Add the egg and using a fork, mix into the flour. Begin to add the honey into this well, using a fork to combine with the flour. Continue to use all the honey along with the anisette and almond extract, and mix until the dough until smooth. Cut four pieces of parchment paper. Divide the dough into 4 equal pieces, then roll each into a ball on a sheet of lightly floured parchment into a rectangle about 14 by 6 inches in size. Continue to roll each ball of dough on a sheet of parchment in the same manner. Melt the chocolate in a double boiler along with the 1/2 cup honey until melted, then stir in the cocoa and vanilla until smooth. Add the almonds into this mixture, and set aside to cool slightly. Along one side of the first rectangle, just off center, place 1/4 of the chocolate mixture all along the length of the dough spreading it down the length of the dough. Use the parchment to fold one side of the dough over the other side to enclose the almond filling. Press the edges to seal and prevent the filling from leaking out. Continue to prepare each of the four loaves in the same manner and then place theses loaves along with the parchment on cookie sheets. Use a fork to pierce the top of the loaves in several places. Bake for about 20 minutes. Beat the remaining egg with a tablespoon or two of water and then brush over the four loaves. Bake for an additional 5 to 10 minutes or until golden brown. Cool completely and slice into 1/2 inch slices to serve. |  |
| 23 | An Italian Christmas | | | | |  |
| 24 | Scallops With Tomatoes & Breadcrumbs | Serves 4 | Prep Time: 15 mins, Cook Time: 10 mins | 12 Fresh Cleaned Medium to Large Scallops On The Half Shell, Coral Intact If Possible, 3/4 Cup Chopped Ripe Tomatoes, 2 Large Garlic Cloves, Finely Minced, 4 Tablespoons Lemon Juice, 3 Tablespoons Finely Chopped Parsley, 4 Tablespoons Olive Oil, Salt & Pepper, 1 1/3 Cups Dry Breadcrumbs, 4 Tablespoons Butter, Diced | Preheat broiler to 450 degreesF. Place a rack in the center of the oven. In a small bowl, mix together the tomatoes, garlic, lemon juice, parsley, olive oil, salt and pepper. Drizzle this mixture over the scallops. Place the scallops on a foil lined baking sheet and place on the center rack. Broil 5 to 6 minutes. Scatter the breadcrumbs over the scallops, then top with the diced butter. Broil for an additional 5 minutes, or until the scallops are tender and the crumbs are golden brown. Serve immediately. |  |
| 25 | Lagostina Risotto Pot Review | | | | |  |
| 26 | Osso Buco Risotto With Red Wine | Serves 6 | Prep Time: 20 mins, Cook Time: 3 hrs 25 mins | . For The Veal Shanks: 1/4 Cup Olive Oil, 2 Medium Large Veal Shanks, About 1 1/2 Pounds, 1 Medium Onion, Chopped, 2 Celery Sticks, Chopped, 2 Garlic Cloves, Minced, 1 Teaspoon Fresh Chopped Rosemary, 1 Teaspoon Fresh Chopped Thyme, 2 Cups Beef Stock, 1 Cup Dry Red Wine (I Used Rosso di Montefalco), Salt & Pepper To Taste. Risotto: 6 Cups Low Sodium Chicken Stock, 2 Tablespoons Butter, 2 Tablespoons Olive Oil, 1 Medium Onion, Finely Chopped, 2 Cups Risotto Rice (See Notes Above), 1 Cup Dry Red Wine, 1 Cup Grated Parmesan or Pecorino Romano Cheese, 1 Tablespoon Butter, 1 Teaspoon Fresh Chopped Thyme Leaves, Zest From 1 Lemon | Preheat oven to 300 degrees F. In an oven proof casserole dish, heat the olive oil until lightly smoking, then brown the veal shanks over medium heat on both sides. Remove the meat to a plate, and add the onion, celery, and garlic to the pot. Cook until lightly browned and tender, 5 to 7 minutes, then add the herbs, wine, stock, and 1 1/2 cups of water to the pot. Season with salt and pepper, then return the veal shanks to the pot. Cover, then place the pot in the oven and cook until the meat is very tender, about 3 hours. Allow the veal and its liquids to cool to room temperature. Remove the veal shanks to a plate, then strain the liquid using a spoon to push out as much of the liquid as you can.. Break up the meat into pieces and cover with plastic wrap until needed. Place the cooking liquids in a small pot and cook over high heat until reduced by half and thickened. Set aside covered, until needed. Place the chicken stock in a pot and bring to a boil, then turn down the heat to a simmer. heat the butter along with the oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Next add the rice and cook until it is just coated with the onion and oil mixture, about 2 minutes. Add the red wine and cook, stirring often, until the wine has almost completely evaporated. Take a ladle full of the stock, add it to the rice, and continue to cook while stirring the rice often. Continue to cook the rice in this manner, adding a ladle full of stock as each becomes absorbed. Cook until the rice is “al dente”, about 25 minutes total cooking time. Add the veal meat and stir gently to prevent breaking up the meat too much. Cook a minute or two until the meat is rewarmed. Remove from the heat, then stir in the cheese, butter, and fresh thyme. You can either stir in the cooking liquid now, or save it to drizzle on the bowls after it has been served. Serve in individual bowls, sprinkled with the lemon zest. |  |
| 27 | Beet & Potato Gnocchi With Kale Pesto | Serves 4 - 6 | Prep Time: 45 mins, Cook Time: 1 hr 20 mins total | Pulp Leftover From Juicing 2 Medium Sized Beets - About 1 Cup Beet Pulp (No Juicer? See Notes Above), 2 Pounds Russet Potatoes, Scrubbed, 2 Egg Yolks, 2/3 Cup Grated Parmesan or Pecorino Romano Cheese, 1 1/2 Cups All-purpose Flour Plus Extra, 1/2 Teaspoon Salt. Sauce: 2 Cups Chopped Kale, 1 Garlic Clove, 1/2 Cup Walnuts, 1/3 Cup Grated Parmesan or Pecorino Romano Cheese, 1 Teaspoon Lemon Juice, 1/3 Cup Extra Virgin Olive Oil, Salt & Pepper. To Serve: Grated Parmesan or Pecorino Romano Cheese | Preheat oven to 325 degrees F. Spread the beet pulp over a parchment lined baking sheet and bake for 20 minutes, turning it over two or three times until dry but not browned. Cool the beet pulp. Turn the oven up to 375 degrees F. and bake the potatoes until they are fork tender, about 40 minutes. Cool the potatoes until they are just warm. Use a spoon to scoop out the potato pulp, and push the mixture through a potato ricer and into a bowl. Add the beet pulp, egg yolks, grated cheese, 1 cup of flour, and salt. Stir together the mixture, and as soon as it comes together, dump it onto a lightly floured surface. Knead the dough with your hands, just until it comes together, adding in extra flour as needed to prevent the dough from being too sticky. Divide the dough into four pieces. Take one piece of dough and roll it into a long tube about 1 1/2 inches thick, dusting with flour as needed to prevent sticking. Cut the dough into 1 inch pieces and place on a lightly floured foil lined baking sheets. Continue to roll and cut the remaining dough, then refrigerate the sheets until needed. To make the pesto, place the kale and garlic in a food processor, and pulse until finely chopped. Add the walnuts, cheese, and lemon juice, and pulse until blended. Drizzle the oil into the bowl, processing until the mixture was fairly smooth but still has texture. Season with salt and pepper. Bring a large pot of lightly salted water to a boil, then drop in the gnocchi. As soon as the gnocchi rise to the top, (2 to 3 minutes) remove from the heat, and drain. Return the gnocchi to the pot, and add a scoop of the pesto. Carefully turn the pot with the gnocchi to coat with sauce. Spoon the gnocchi into individual bowls, with a spoonful of the pesto on top. Offer additional cheese at the table. |  |
| 28 | Brussels Sprouts With Apples & Sausage Crumbles | Serves 4 - 6 | | 1 Pound Brussels Sprouts, 2 Medium Baking Apples Cored & Diced, 1 Cup Sliced Shallots, 1/2 Pound Mild Italian Sausage, Meat Removed From Casings, and Crumbled, 3 Tablespoons Olive Oil, Salt & Pepper To Taste, 1/2 Teaspoon Hot Red Pepper Flakes, 1/2 Cup Chopped Walnuts | Preheat oven to 425 degrees F. and line a large baking sheet (15x10 inches)with aluminum foil. In a large bowl, toss together the sprouts, apples, shallots, sausage, oil, salt, pepper, and pepper flakes. Spread the sprout mixture across the baking sheet, and roast, uncovered, for 20 minutes, stirring once. Add the walnuts, and cook another 5 to 8 minutes, until the sprouts are golden brown and fork tender. Serve immediately. |  |
| 29 | Pear, Dark Chocolate, & Walnut Loaf | Two ( 8x4 Inch Loaves) | Prep Time: 15 mins, Cook Time: 55 - 60 mins | 1 1/2 Cups All-purpose Flour, 1 1/2 Cups Whole Wheat Pastry Flour, 4 Teaspoons Baking Powder, 1/2 Teaspoon Salt, 2 Teaspoons Ground Cinnamon, 2 Cups Sugar, 6 Large Eggs At Room Temperature, 1 Teaspoon Vanilla Extract, 2 Cups Fat-free Greek Yogurt (Or Plain Whole Milk Yogurt), 1 Cup Light Olive Oil, 3 Pears, Peeled, Cored, & Cut Into Small Dice, 1 Cup Chopped Walnuts, 1 Cup Dark Chocolate Cut Into Small Pieces | Preheat oven to 350 degrees F. and spray two 8x4 inch loaf pans with baking spray. In one bowl, stir together the flour, baking powder, salt, and cinnamon. In another bowl, whisk together the sugar and eggs until blended. Add the yogurt and oil, and whisk until mixed. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon to stir just until no flour is visible. Stir in the pear, walnuts, and chocolate, reserving a spoonful of the pears and chocolate to use as a topping. Divide the batter into the prepared pans, then arrange the reserved pears and chocolate on top of the loaves. Bake for about 55 minutes, or until a cake tester or toothpick comes out clean when inserted into the center. Cool for 10 minutes, then run a knife around the edges of each pan. Turn the loaves out of the pans and continue to cool to room temperature. Slice and enjoy! |  |
| 30 | Focaccia With Squash Ribbons, Walnuts, & Gorgonzola Crumbles | Makes 2 Round Focaccia | Prep Time: 20 mins + 1 1/2 hrs rising time, Cook Time: 25 mins | Focaccia Dough, 5 Cups All-purpose Unbleached Flour, 2 Teaspoons Instant Active Dry Yeast, 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl), 1 Teaspoon Salt, 2 Cups Warm Water. Toppings: 3 to 4 Cups Thinly Sliced Squash Ribbons (See Notes Above), Tossed With 3 Tablespoons Olive Oil, 10 Fresh Sage Leaves, Cracked Black Pepper, 1/2 Cup Chopped Walnuts, 1 Cup Gorgonzola Crumbles, Extra Virgin Olive Oil, Coarse Sea Salt, Chestnut Honey (Optional) | Measure and assemble your flour, oil, salt, yeast, and water. Add everything but the water into a large bowl and stir. Add half the water and stir. Continue to add water until the dough begins to come together into a shaggy ball. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand. Knead for about 5 minutes, or until the dough is smooth and pliant. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside. Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled. Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.) Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature. Line two baking sheets with parchment paper, then lightly oil. Dump your risen dough into the pan punching it down to deflate it. Divide the dough into two equal pieces, then press into rounds about 12 to 14 inches in diameter. Preheat the oven to 425 degrees F. Drizzle about 1/4 of a cup of olive oil over the top of each dough round. Arrange the squash ribbons over the top of each circle of dough. Sprinkle coarse sea salt over the top of your focaccia, and let it sit to rise again for 15 minutes. Bake for 15 minutes then remove from the oven. Sprinkle the top of each focaccia with half the walnuts and the cheese crumbles. Bake another 10 minutes or until the focaccia rounds are golden brown. As soon as the focaccia comes out of the oven, drizzle each with a tablespoon of chestnut honey. Sprinkle the focaccia with some cracked black pepper, then cool for 10 to 15 minutes before slicing. Cut each focaccia into slices, and enjoy! |  |